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1. Combine 1/2 tea cumin, 1/4 tea salt, and 1/8 tea pepper; sprinkle evenly over fish. Heat 1 tea oil i8n a large nonstick skillet over medium-high heat. Add fish, flesh sides down, and cook 4 minutes. Turn fish over, and cook 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Wipe drippings from pa with a paper towel.
2. Add remaining 1 tea oil to pan; heat over medium-high heat. Add garlic; saute 1 minute. Add spinach in batches, and cook until spinach wilts and liquid almost evaporates, stirring frequently. Stir i remaining cumin, salt, pepper , and lemon rind. Serve fish over wilted spinach. Squeeze lemon wedges over fish and spinach before serving.
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